Chapter 2

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Nutrition: Concepts & Controversies, 13th edition, Sizer & Whitney

Nutrition Tools Standards and Guidelines

Chapter 2


Nutrient Recommendations

n Standards for healthy peoples energy and nutrient intakes

n Dietary Reference Intakes (DRI) n Standards used in the U.S. and Canada n Set values

nVitamins and minerals nCarbohydrates, lipids, and proteins nFiber, water, and energy

n Daily Values



n DRI values n Recommended Dietary Allowances

adequacy n Adequate Intakes adequacy n Tolerable Upper Intake Levels safety n Estimated Average Requirements

research and policy n Acceptable Macronutrient Distribution

Ranges healthy ranges for energy-yielding nutrients

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n Calorie percentage ranges n Intake ranges for energy-yielding nutrients n Expressed as percentage of total

nCarbohydrate: 45-65 percent nFat: 20-35 percent nProtein 10-35 percent


Understanding the DRI Intake Recommendations

n Differences between individuals n Recommendations for populations

n Adequate intake over time n Attempt to get 100% of DRI recommended

intake n Characteristics of the DRI n DRI are designed for healthy people


How the Committee Establishes DRI Values An RDA Example

n Individual requirements n Balance study

n Accounting population needs

n The decision

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Setting Energy Requirements

n Estimated Energy Requirements (EER) n Not generous n Reflect a balancing act

nEnergy to support health and life n Energy derived from foods


Daily Values

n Found on food labels n Apply to the average person

n Eating 2,000 to 2,500 calories a day n Allow for comparisons among foods

n Not nutrient intake goals


Dietary Guidelines for Americans

n Science-based advice n Promote health n Reduce risk of major

chronic disease n Maintain healthy

body weight n Apply to most people

age 2 and older

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Dietary Guidelines 2010 Selected messages for consumers

n Balance calories Enjoy your food, but eat less Avoid oversize portions n Foods to increase Half your plates fruits and vegetables Switch to low-fat or fat-free dairy n Foods to decrease Compare foods and choose lower sodium

foods; Drink water instead of sugary drinks


Dietary Guidelines for Americans 2010 Key Recommendations


Dietary Guidelines for Americans 2010 Key Recommendations

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U.S. Diet and Dietary Guidelines Compared

n Americans need to choose more

n Americans need to choose fewer

n Alcohol intake n Joys of eating


MyPlate Educational Tool


MyPlate Educational Tool

n Online educational tool n www.choosemyplate.gov

n Guides users through diet planning n Flexibility of the USDA Food Patterns

n Mixed dishes n National and cultural foods n Vegetarians

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USDA Food Patterns Food Groups & Subgroups





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MyPyramid: Steps to a Healthier You


Choosing Nutrient-Dense Foods

n Nutrient density n Solid fats

n Examples n Added sugars

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How Solid Fats and Added Sugars Add Calories to Nutrient-Dense

Foods


Concept of Discretionary Calories

n Discretionary calorie allowance n Weight

maintenance vs. nutrient supplies

n Sources n Nutrient-dense

foods


USDA Food Patterns

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Weekly Amounts from Vegetable and Protein Food Subgroups


A Sample Diet Plan


Ethnic Food Choices

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A Note About Exchange Systems

n Focus on energy-yielding nutrients

n Differences from USDA:Cheese is a meat exchange, nuts a fat exchange


Controlling Portion Sizes at Home and Away

n Portion sizes may be difficult to judge

n U.S. trend n Larger portion

sizes n More fat and sugar

n Tips on weights and measures

n Dining out trends


A Shift Toward Colossal Cuisine

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Checking Out Food Labels

n Requirements for food labels n Common or usual name n Manufacturer, packer, or distributor

contact information n Net contents n Nutrient contents (Nutrition Facts panel) n Ingredients

nDescending order by weight n Essential warnings


Nutrition Facts Panel

n Serving size n Common measures allow for comparison

n Servings per container n Calories/calories from fat n Nutrient amounts and percentages of DVs

n Total fat, cholesterol, sodium, total carbohydrate, protein

n Vitamins and minerals n Vitamin A, vitamin C, calcium, and iron


Whats on a Food Label?

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More About Percentages of Daily Values

n % Daily Value is based on 2,000 calorie diet

n Daily Values greatest use n Comparing foods


What Food Labels May Include

n Nutrient claims n Food must meet specified criteria n Examples

nGood source of a nutrient nHigh in a nutrient

n Health claims n Standards n Qualified claims


Reliable Health Claims on Labels

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What Food Labels May Include

n Structure/function claims n Requires no prior approval n Notification of FDA is sufficient n Required label disclaimer n Examples


Label Claims


Are Some Foods Superfoods for Health?

Controversy 2

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Phytochemicals

n Nonnutrient components of plants n Emerging as potential regulators of health

n Antioxidants n Regulate protein synthesis n Mimic hormones n Alter blood chemistry


Phytochemicals

n Blueberries n Flavonoids

n Chocolate n Flavonoids and antioxidants

n Flaxseed n Lignans and phytoestrogens

n Garlic n Antioxidant organosulfur compounds


Phytochemicals

n Soybeans and soy products n Chronic diseases n Downsides

n Tomatoes n Antioxidant lycopene

n Tea n Grapes and wine n Yogurt n Supplements

Chapter 2

Documents

n americans

health n

generous n

dri n dri

individuals n recommendations

life n energy

intake n characteristics

average person n